Last week I set out to make a vegan adaptation of the New York Times' perfect chocolate chip cookie. Made with bittersweet chocolate and flake sea salt, it's the essential cookie. I was hot off a serious detox week and in need of something indulgent to completely negate my week of clean living. Mission accomplished.
My first go around was entirely experimental. I just added vegan substitutes on the fly… until the moisture and texture was about right. The hard part is you have to wait a full 24 hours before baking these beauties. And by the time I made it to the bake and confirmed I had it, I forgot. I FORGOT to write it all down. They were divine. My husband declared they were some of the best cookies he had ever had and insisted they must not be vegan. Insisted.
Now these won’t be the easiest cookies you’ve ever made. Mostly it’s the waiting and the wanting. I’m not exactly sure what happens to the dough as it chills for so long, but it’s entirely worth it. Don’t skip it. Just know in 24 hours you’ll have a sublime chocolate chip cookie to enjoy with a little afternoon coffee.
Tips: Buy good (vegan) chocolate and salt. These are our favorites:
If you want to make smaller cookies, reduce the bake time by 2-3 minutes.
- 3 ⅔ cup all purpose flour
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse sea salt
- 1 cup vegan butter (I used Earth Balance)
- ¼ cup coconut oil
- 1 ¼ cup light brown sugar
- 1 cup + 2 tbsp. granulated sugar
- ½ cup applesauce
- 2 tsp. vanilla
- 1 pound bittersweet chocolate chips or chunks
- flake sea salt
- Combine dry flour, baking soda, baking powder and salt in a large bowl. Whisk to combine and set aside.
- In the large bowl of a mixer with the paddle attachment in place, add the butter, coconut oil, brown sugar, and granulated sugar. Cream on medium speed until it’s nice and fluffy. This might take 3+ minutes. Then add the applesauce and vanilla. Mix until well combined.
- With the mixer running on low speed, gradually add the flour mixture. Mix until just incorporated. Add the chocolate chips and mix in. Cover the bowl with plastic wrap and chill for 24 hours.
- Remove dough from the refrigerator and let it soften a bit. Line a baking sheet or two with parchment paper and preheat your oven to 350 F. Using a ice cream scoop, scoop about ⅓ cup of dough and form into a ball. Place on the parchment paper and flatten with your fingers or the back of a measuring cup. Sprinkle lightly with flake salt.
- Bake cookies for 12-14 minutes, depending on how crispy you like your cookies. Transfer cookies to a wire rack to cool.